vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kedgeree (5)
From The encyclopaedia of practical cookery, 1892
Serves 4
Add saffron or turmeric for color.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
493Calories
7 gProtein
54 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein7.2 g
Carbohydrates54 g
Fiber9.6 g
Sugars19 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol85 mg
Sodium20 mg
Potassium750 mg
Calcium130 mg
Iron2.2 mg
Magnesium56 mg
Phosphorus160 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A2.6 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate132 mcg
Choline36 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 180. The excerpt below is the record exactly as published.
Kedgeree. (5) Put 4oz. of fat (ghee) into a saucepan over the fire, and as soon as it begins to boil plunge in twelve larg-e onions cut in slices, and cook to a light brown. Push the onions to the side of the pan, add f breakfast-cupful of rice and 1 tea- cupful of dal or split grain, or rice and dill in equal propor- tions, and continue to cook until all the fat is absorbed ; then add a few slices of green ginger, a few peppercorns, six bay- leaves, three or four cardamoms, and sufficient small sticks of cinnamon
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